Fudgy, cakey, fudgy, cakey...can't make up your mind! These brownies combine the best of both worlds - the fudge brownie's ultramoist texture and the nice rise of a cake brownie.
Yield: 2 dozen 2-inch brownies
1 cup (2 sticks, 8 ozs.) unsalted butter
2 1/4 cups (15 3/4 ozs.) sugar
1 1/4 cups (3 3/4 ozs.) Dutch process cocoa *
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon pure vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ozs.) King Arthur White Whole Wheat Flour
1 cup (4 ozs.) chopped walnuts or pecans (optional)
1 cup (6 ozs.) chocolate chips (optional) *
Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.
In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until its hot (110-120 degrees F), but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan.
Bake brownies for 28-30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack before cutting and serving.
* Will soon be available at FoodieAffair.com